I know I am late to the game here, but I recently fell down the sourdough bread baking hole. I took a class for my birthday, and fell in love. My oven has been going, non stop, and while I am still learning with every loaf, I am having so much fun! How can I combine my latest obsession with coffee culture? I had two ideas, we will start with this one first; pairing a loaf with each of the coffees offered at Starbucks.
We will start on the lighter end of the spectrum, and move our way down. First up is blonde espresso!
First of all, I need to clarify, I am still learning, I am 30 days into my sourdough journey, and I do not claim to be an expert or anything like that. When I took my class, she gave me her bread recipe and techniques, most of that has not changed in what I am posting here. If you have a different method for proofing, or baking, awesome 🙂 Please adapt to your needs and preferences.
For this loaf, I actually used a freshly pulled shot of blonde espresso in the mix. I *love* my Nespresso pixie, and the blonde shots are so delicious! I actually honestly really love both of my Nespresso machines (not sponsored, but hey Nespresso, I wouldn’t mind!) My days begin at 3am, and having a variety of coffee/espresso at the touch of my fingertips at that time is invaluable.
- 50g active starter
- 325g water (cool)
- 45ml freshly brewed Starbucks Blonde espresso
- 50g dark brown sugar
- 470g King arthur bread flour
- 30g dark cocoa powder
- 1 teaspoon ceylon cinnamon
- 10g fine sea salt
- In a stand mixer, combine the active starter and the water with a spoon or bread whisk. Add the espresso, mix until combined.
- Add the rest of the dry ingredients on top, making sure to add the sea salt last. Using the dough hook mix until a dough forms. (3-5 minutes)
- Remove and place into a bowl that will be large enough for folding and proofing. Fold dough a few times and cover with plastic wrap and let rest for 30 minutes.
- Remove plastic wrap and fold dough 4 times.
- Cover and allow to proof, 6-8 hours, depending on the temperature.
- Once proofed, place dough on a clean work surface., pre shape the dough and let rest for 5-10 minutes, giving it's final shape and then place in a banneton.
- Wrap basket in plastic wrap and let it sit in the refrigerator for minimum 1 hour (I usually let it sit for at least 24) but no more than 48 hours.
- When you are ready to bake, preheat your oven with dutch oven inside to 450. Let the dutch oven heat up for 20 minutes. Prepare proofed dough on parchment paper, score, and lower into dutch oven. Add a few ice cubes, and then put the lid on immediately.
- Bake for 20 minutes.
- Then reduce temperature to 425 and bake for another 20 minutes.
- After 20 minutes have passed, remove lid, and bake for another 10.
- Then remove bread completely from oven and bake for the final 10 minutes (60 minutes total baking time)
- Remove from oven and allow to cool completely (if you can, I never seem to be able to!)
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